These, y'all! So, in my pre-vegan days, the classic perfect cookie tray snack was a pretzel with a Hershey's kiss melted on top, and an M&M pushed into the slightly melted chocolate. They're incredibly delicious, but not vegan. They also looked like boobies. But I digress. This year, I decided to go ahead and make a new, veganized version. To replace the M&M I opted for the peanut, and honestly, it may be better than the original. Feel free to use an almond, cashew, or whatever nut you like, or a raisin might be bomb as well. Make these by the trayload. Gift them on their own or add them to a cookie tray. I promise, everyone loves them.

Happy Memorial Day, y'all! I was invited to an omni friend's barbecue, so I was tasked with coming up with some stuff that everyone would love. To pre-vegan me, Memorial Day meant deviled eggs. I've heard murmurs of people in Power to the Veg! who have had success with making deviled potatoes, so I thought I'd try making my own, and boy am I glad I did!These were PERFECT. I pretty much made them how I used to make deviled eggs, with the addition of Kala Namak, and I am so effin' excited I did these! I can't imagine these will last long tonight, but I will let y'all know.

I forgot to have my husband pick up granola bars for Bella's lunch, so I headed into the kitchen to whip some up, and I'm glad I did! I don't know what took me so long to try making these, but I will never buy another granola bar again. I know EXACTLY what's in them, how they're made, and the quality of the ingredients. Plus, they were effin' cheap! Whole ingredients and value - I'll take it! I made these and found I added ingredients in a little pattern, which I think is a great formula to follow should you decide to mix these up with different ingredients than I used. The formula is under the recipe. P.S. These pictures are taken by my pool, because, wow, we've been having some great weather lately, and I'm a little obsessed with the pool right now.

Laissez les vegetaliens bon temps rouler, y'all! (Let the vegan good times roll, y'all!) I'm back with THE Mardi Gras staple (other than Hurricane drinks and party beads, anyway), Vegan King Cake! This was darn easy and super delish. And it's perfect for soaking up the booze!

The holidays always remind me of my childhood. When choosing a menu to feed my relatives, I like to incorporate dishes that I recall them serving at parties way back when. This weekend, I was graced with the presence of my dad's ex-wife, who raised me from 2-10. She used to put out French onion dip, but it was usually made with the soup packet. I decided to recreate it, you know, how we do it in the Eff Yeah household. Without further ado, here it is. It was better than anything I'd ever had before, but with the same flavor profile. The chunks of diced onions added a wonderful texture. We couldn't leave it alone. It was amazing. This is sure to be a hit. Check it out and see for yourself. Let me know how you like it in the comments.

I was craving these the other day, but I haven't had any good lettuce wraps anywhere since I went vegan. I decided to create some of my own with flavors I remember from my pre-vegan days. I wanted a rich, sweet bbq-type sauce. I think I've created that in this application. If you're feeding more than two people, I suggest doubling the recipe. I also think this would be phenomenal over rice. If you do decide to serve it over rice, double the cooking sauce so it's a little saucier. Also, try mushrooms instead of tofu if you want.

This time of year, I'm always reminded that during my pre-vegan days, my favorite candy was the Snickers bar. Even as a child, when I'd go out trick-or-treating, I'd always cross my fingers in hopes that I'd get a lot of Snickers bars, and even then, I had a fail-safe. I used to barter with my sister: 2 Smarties for 1 Snickers bar. Shameless, I know. Now that I've figured out how to veganize the Snickers bar (Sean swears these are actually a step up), I'm in effin' trouble.

Everyone needs a quick go-to recipe to prepare in an effin' pinch. This is our family's throw-together dip. It doesn't need to sit to develop flavor(though it doesn't hurt), it takes things we readily keep on hand, and it goes with almost everything. The texture is kind of like a hummus, but the flavor profile is salty, garlicky, delicious. I especially like this spread on celery; the juicy crunch of the celery and the salty richness of the white beans make for a really nice snack.

I came up with this cake in a desperate attempt to have a festive breakfast before attending Rosh Hashanah services, which tend to last past lunch. It had to be not too sweet, but filling and satisfying. I came up with the idea of tweaking my banana bread recipe to make an apple cake. I love vegan butter on my banana bread, so I considered that element and made a totally wonderful Bee Free Honee butter. The tangy note of the apples used in making the Honee "honey" really settled nicely into this cake, creating an incredibly apple-y (yes, I'm making up effin' words now) back note that is super crave-worthy. This will forever be a Rosh Hashanah tradition in our home. I hope it becomes a tradition in your home as well.

To celebrate the end of summer, my love's work decided to throw a Hawaiian-style potluck. Since he just started with this firm, I was eager to please with some vegan Hawaiian food. The first thing that came to mind were those little Hawaiian rolls you can find in the grocery stores. I've always wanted to try veganizing them, so here was my effin' chance! These were pretty easy to put together once I figured out what direction I was going. The best way to eat them is straight out of the oven, hovering over the sink, with a butter knife full of vegan butter gripped tightly in your hand. Or so I would imagine.

Author

Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them.